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Foodservice Organizations: A Managerial and Systems Approach (9th Edition)

Amazon.com Price:  $125.05 (as of 12/05/2019 17:30 PST- Details)

Description

For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership.

 

Harnesses a unique systems model to provide an explanation for and bear in mind foodservice management

Applicable to quite a lot of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to make use of its unique system model as a guiding framework for figuring out foodservice management. At the beginning developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how you can grow to be human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to all kinds of programs.

 

Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes up to date and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.


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